Spiced Beet Burger ~ Vegan, Gluten-free

Spiced Beet Burger ~ Vegan, GF

 

Would you like cooking from scratch? Doesn’t matter, but I love it as I always do because I don’t like waste any food. Also, it fits well in my financial budget.

When I browsed around the IG, Beet always pop up most of the time. People always have so many great ideas to create lots of different dishes of it. I think why not I have a go.

 

So, beet burger is the first idea to flashing over my head. I made a lot of beet smoothies before, beet burger is my first attempt. But I just have carrots and courgette in my fridge. I think it is good enough to make from scratch. Also, I can add some spice to make it more interesting.

Then I find out I have a bag of besan flour or gram flour need to finish it before the best date. Besan flour or gram flour is the other name of chickpea flour. Unfortunately, I’m not really like the earthy taste of chickpea flour, I don’t know why. Has anybody got the same taste with me, please tell me? But toast the flour in a frying pan for few minutes can eliminate the earthy smell. Trust me, it works so well.

All the ingredients are well laid out on the kitchen counter. The vegetables are grated or chopped, add all the spices and mixed. Prepare the chickpea batter (don’t make the batter too runny, thicker is better). Pour in the vegetable mixture and mixed. Wet your hands on it and grab a handful of the beet mixture, pat into the burger shape. This quantity I can make 6 large size burger. Then fry it in a frying pan with a bit more oil, cook until golden brown with both sides, then enjoy!

Tell you secretly, it is so delicious! 🙂

 

Spiced Beet Burger ~ Vegan, GF

Ingredient:     (6 large burgers)

  • 200g Cooked Beetroots, grated
  • 1 medium size Courgette/zucchini, grated
  • 1 Medium size Carrot, grated
  • 1 Green jalapeno, finely chopped
  • 1 tsp Fresh ginger, finely chopped
  • 1/2 to 1 cup Fresh coriander, chopped
  • 3/4 cup Breadcrumbs
  • 3/4 tsp ground cumin
  • 1/2 tsp Pink sea salt
  • 1 tbsp Cornflour
  • 1 tsp Ground coriander
  • 6 to 8 tbsp Toasted chickpea flour
  • 1/4 tsp Black salt
  • 1 tsp Sweet paprika or smoked paprika
  • Black pepper
  • Water to make chickpea batter

Method: 

  1. Grated the beetroots, courgette and carrot, put in a large mixing bowl. Add chopped coriander, ginger, jalapeno, breadcrumbs, cornflour, ground cumin, pink salt and ground coriander. Mix to all well combined.
  2. Now prepare the chickpea paste by toast the chickpea flour in a frying pan for 4 minutes. You can skip this step.
  3. Mix in the black salt, paprika, black pepper and add a little bit of water at a time to the chickpea flour. Stir to make a thick batter. Pour in the beets mixture and mix to all stick together. This quantity can make 6 large burgers.
  4. Heat a tbsp of oil in the frying pan, add the burgers in and fry until golden brown and flip over to fry the other side. Finish the remaining burger. Then serve when still hot.

 

Note: 

  • If you don’t mind the earthy taste of the chickpea flour, you can skip the step two.
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3 thoughts on “Spiced Beet Burger ~ Vegan, Gluten-free

  1. Pingback: Vegan Spanish Smoked Chorizo Sausage 西班牙辣辣腸 – matchamochi

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